In this post we’ll be talking about the Nutritional value of Carrot, Uses, Properties and benefits.
The carrot, also known as D. Carota, native of Asia, is one of the most cultivated vegetables in the world.
D. Carota are healthy food, full of vitamin A and they are source of antioxidants.
Carrot is a root that has a variety of important nutrients. It is very rich in vitamin A, which helps in combating free radicals since it acts as an antioxidant.
This vitamin also protects the vision, avoiding the appearance of diseases. It also helps the skin to stay healthy and beautiful, preventing dryness. Other nutrients present in carrots are vitamins B, C and K, mineral salts such as potassium, sodium, calcium, magnesium.
The beta-carotene present in the carrot is also antioxidant, helping to contain cellular damage. This same nutrient prevents against cardiovascular diseases. By having enough fiber, carrot consumption assists in reducing cholesterol level as well as helping in a healthy diet.
In the kitchen, they are also a great ally, because they can be use with a wide variety of recipes. Many people wonder if it is better to eat raw or cooked. We will help you in this case, if you have the same doubt, we will also see the nutritional values of the cooked carrot.
In cooking, D. Carota is used in various types of dishes. It can be consumed in salads, both raw and cooked. As an ingredient, its use can be done in cakes and pies with chocolate cover for desserts. Suflês, soups, creams can also be prepared with the root. In our day to day activities, it is a great addition to accompany dishes with meat, harmonizing well with these protein sources, and leaving them less fat. This root is very recommended for those who seek to maintain a healthy and a few calorie diet, since every 100 grams, 40 kcal ingested.
Another health benefit that carrot has is for the hygiene of the teeth. If it consumed raw, it is able to clean the teeth and mouth, scraping the bacterial plate of the teeth and removing food residues. D. Carota is also good for our Hair, since the carotenoids and vitamin, help to make it strong, hydrated and brilliant.
Nutritional value – Grated Raw Carrot – 100g
|Quantity per portion||Daily value %|
|total fats||0.4 g||0.75%|
|saturated fats||3.6 g||14.4%|
|fats trans||2 mg||0.08%|
|vitamin A||30.940 UI|
Nutritional properties of cooked carrot
The cooking of the carrots helps improve the availability of beta-carotene for the organism. It is low in calories, good source of fiber and vitamin C and its an excellent source of vitamin A. And at the time of cooking, it is an excellent choice for different, cold and hot dishes, delivering all its potential in salads, It is delicious to prepare a rich dish with the beloved D. Carota.
Are the cooked carrots more nutritious?
It is usual to think that vegetables are healthier if they are eaten raw. For most of them, it is true, although there are exceptions and the D. carota is one of them.
The reason is that cooking them prolongedly to boiling helps to enhance the presence of carotenoids and vitamin A. These are really important for the body.
Among its benefits, carrot help in preventing cataracts in the eyes, hyperopia, myopia, astigmatism, sunlight sensitivity, etc.
What is the nutritional value of cooked carrot?
100 grams of cooked carrot gives our body 54 calories, 2.48 grams of fat, 7.99 grams of carbohydrates and 0.74 grams of protein. Among these, calcium, iron, potassium and vitamins A, C and D are included. They also provide 13% of the total sodium necessary daily for the body, without increasing cholesterol at all.
Other remarkable benefits of carrot
Of course, the main benefit for which carrot is known is to improve the health of the eyes. But there are many more.
Carrot is a natural cholesterol regulator. As it does not contain it, it helps reduce its presence in the body. Thus, it reduces the possibility of health problems related to the heart.
Its high content of carotenes in D. Carota helps in diabetes control, while coumarin reduces blood pressure. It is also an excellent antioxidant, contributing to our immune system a large part of the antiseptic and antibacterial properties you need.